Orange Ginger Broccoli Recipes

GINGER-ORANGE BROCCOLI AND NOODLES

Steps:

• 1 Cook the noodles as directed on the package, then drain
• 2 (The rice noodles we prefer required just a few minutes in a bowl with boiling water, so "cook" here is a loose term
• 3 )
• 4 Meanwhile, let's get that flavor going
• 5 Whisk together the soy sauce, orange juice, cornstarch
• 6 Sriracha and miso in a medium bowl or liquid measuring cup
• 7 When you're ready to really do some cooking, add the oil to a large skillet or saute pan over high heat
• 8 Add the onion and stir-fry for 2 minutes, or until it starts to brown
• 9 Add the red and yellow bell peppers, broccoli, cashews and salt
• 10 Stir-fry for 5 minutes, or until the thickest broccoli stems are tender and the cashews are slightly blackened
• 11 Reduce the heat to low
• 12 Add the water, stirring until it evaporates
• 13 Add the garlic and ginger, then stir-fry for 1 minute
• 14 Turn off the heat
• 15 Add the soy sauce mixture, stirring until it thickens into a beautiful, glossy sauce
• 16 Add the drained noodles and stir gently until everything is evenly coated
• 17 Serve warm

ORANGE-GLAZED BROCCOLI

Steps:

• Place broccoli and water in a microwave-safe bowl. Cover and microwave on high for 6-8 minutes or until broccoli is tender; drain. , Meanwhile, in a small saucepan, melt butter. Cook onions in butter for 1 minute. In a small bowl, combine the orange juice, brown sugar, cornstarch and salt until smooth. Stir into saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in orange zest; toss broccoli with sauce.

ORANGE CHICKEN STIR-FRY

Steps:

• Stir orange juice, soy sauce, garlic, orange zest, ground ginger, and red pepper flakes together in a bowl until thoroughly combined.
• Heat oil in a large skillet or wok over medium-high heat. Cook and stir chicken and orange juice mixture in the hot oil until the chicken is no longer pink in the middle and the juices run clear, 7 to 10 minutes.
• Whisk chicken broth and cornstarch together in a small bowl; stir into the chicken and sauce mixture in small amounts until sauce has thickened to your liking.
• Mix stir-fry vegetables, sugar snap peas, broccoli, and carrot into the chicken and sauce mixture; cook and stir until the vegetables are slightly softened, another 7 to 10 minutes.

CREAMY ORANGE-GINGER DRESSING

Steps:

• In a blender or food processor, blend yogurt, orange juice, ginger, salt, sugar, orange peel, cayenne and cinnamon until smooth and creamy. Refrigerate until ready to use.

STIR FRIED BROCCOLI WITH ORANGE AND GINGER

Steps:

• Trim broccoli and cut into the florets.
• Heat oil in a wok. Stir fry broccoli and ginger for 2 minutes.
• Add orange zest and juice, Tabasco and bring to the boil; cover and simmer for 5 minutes or until liquid has evaporated.
• Toss chives through and serve immediately.

ORANGE GINGER SALMON RECIPE BY TASTY

Steps:

• In a medium bowl, whisk together honey and hot water until the honey dissolves. Add the ginger, garlic, orange juice, orange zest, soy sauce, rice vinegar, red pepper flakes, and ½ teaspoon salt, and whisk to combine.
• Arrange the salmon fillets in a 10-cup FoodSaver Preserve and Marinate Container. Pour most of the marinade over the salmon, reserving about ½ cup. Place the lid on the container. Turn the valve so the arrow points to the Marinate/Open position.
• On the FoodSaver vacuum sealer, turn the latch to the Operate position and pull the Built-in Handheld Sealer from the appliance. Remove the liquid reservoir from the Handheld Sealer and insert the tip into the port on the container lid.
• Press the Mode button on the vacuum sealer until the indicator light next to Marinate is illuminated. Press the Handheld button to marinate. The marinating process will start automatically and will take 12 minutes.
• While the salmon is marinating, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• Use tongs to remove the salmon from the container and place on the prepared baking sheet. Sprinkle the salmon with the remaining ½ teaspoon salt. Discard the salmon marinating liquid.
• Roast the salmon for 8-10 minutes, or until it flakes easily when nudged with a fork.
• While the salmon roasts, pour the reserved ½ cup marinade into a small pot and place over medium heat. Bring to a simmer. Continue to simmer until sauce reduces and thickens slightly, about 5-6 minutes. Once it has reduced, remove the pot from the heat.
• Spoon the sauce over the salmon, then garnish with chopped cilantro. Serve with steamed rice and broccoli.
• Save any leftover salmon in a Preserve and Marinate Container on the Preserve mode.
• Enjoy!

ORANGE-GINGER BROCCOLI

Steps:

• In lg skillet, combine broccoli and water.
• Sprinkle with thyme.
• Top with orange slices.
• Cover and cook on medium for 8 minutes, or until broccoli is crisp-tender.
• In small pan, mix butter, honey and ginger.
• Cook on low, stirring, until smooth.
• Remove orange slices, drain broccoli.
• Put broccoli on top of orange slices to serve.
• Drizzle with butter mixture.

ORANGE BEEF AND BROCCOLI STIR-FRY

Steps:

• Toss meat with soy sauce, ginger and orange zest; set aside for 10 minutes. , Heat oil in a wok or large skillet on high. Stir-fry mixture just until meat is no longer pink; remove. Add broccoli, pepper, picante sauce and sugar to skillet. Cover; reduce heat to simmer. Cook until vegetables are crisp-tender, about 3 minutes. , Combine cornstarch and orange juice until smooth; add to skillet along with meat and onions. Cook and stir 1 minute or until sauce is thickened. Sprinkle with almonds if desired. Serve with rice.